Cola-braised short rib with risotto

Toss the veal bones with the light olive oil and roast in a preheated 400F oven for 1 to 1.5 hours.

Toss the celery, carrots, onions and halved garlic head in a bowl with olive oil and the tomato paste to coat.

Halfway through the bones' roasting time, flip them, spread the vegetables over the top and return to the oven 30 to 45 minutes, until the edges begin to char.

Move everything into a large stock pot. Deglaze the roasting pan with the wine and water, scraping up the browned bits, and add to the pot.

Add cold water just to cover, sprigs of thyme and parsley, peppercorns and bay leaves. Cover and bring to a bare simmer over medium-high heat.

For the first hour skim off scum and fat. Reduce the heat so it never boils and hold around 205F for 12 hours.

Skim off the layer of fat that forms, then strain. Refrigerate or use right away.

Heat a few tablespoons of olive oil to near smoking in a large roasting pan over a medium-high flame. Brown the short ribs on all sides without burning the fond.

Add the quartered onions and chopped carrots and stir over medium-high heat a few minutes until they colour.

Deglaze with the dry white wine, using the meat to wash the fond off the pan.

Add the cola, bay leaves, more parsley and thyme, and veal stock up the sides of the beef until the ribs just peek out.

Braise in a preheated 275F oven 3 to 4 hours, flipping the beef hourly, until spoon tender.

Gently lift out the ribs, keeping them on the bone, and strain the cooking liquid.

Refrigerate the ribs and the liquid separately overnight; next day scoop the fat off the set liquid.

Bring the liquid to a rolling boil in a wide saucepan and reduce by about 90% to a syrupy demi-glace.

When the sauce is still a little thin, add the ribs and reheat them over low heat as the sauce keeps reducing.

Make a standard risotto with hot leftover veal stock, Arborio rice, constant stirring, a pat of butter, a splash of olive oil and finely grated Parmigiano Reggiano, until smooth and creamy.

Finish the risotto with chopped parsley and season to taste with kosher salt and black pepper.

Spoon the risotto onto a warm plate, top with a glazed short rib, pour plenty of the reduced sauce over, and sprinkle with fresh parsley.